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Total Choline and Choline-Containing Moieties of Commercially Available Pulses

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Abstract

Estimating dietary choline intake can be challenging due to missing foods in the current United States Department of Agriculture (USDA) database. The objectives of the study were to quantify the choline-containing moieties and the total choline content of a variety of pulses available in North America and use the expanded compositional database to determine the potential contribution of pulses to dietary choline intake. Commonly consumed pulses (n = 32) were analyzed by hydrophilic interaction liquid chromatography-tandem mass spectrometry (HILIC LC-MS/MS) and compared to the current USDA database. Cooking was found to reduce the relative percent from free choline and increased the contribution of phosphatidylcholine to total choline for most pulses (P < 0.05). Using the expanded database to estimate choline content of recipes using pulses as meat alternatives, resulted in a different estimation of choline content per serving (±30 %), compared to the USDA database. These results suggest that when pulses are a large part of a meal or diet, the use of accurate food composition data should be used.

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Abbreviations

AI:

adequate intake

ARIC:

Atherosclerosis Risk in Communities

HILIC LC-MS/MS:

Hydrophilic interaction liquid chromatography-tandem mass spectrometry

IOM:

Institute of Medicine

MEC:

Multiethnic cohort

MRM:

Multiple reaction monitoring

NL:

Neutral loss scan

Pre:

Precursor ion scan

RCF:

Relative centrifuge force

USDA:

United States Department of Agriculture

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Acknowledgments

The authors acknowledge the technical assistance of Yeping Xiong. This work was supported by Alberta Innovates Bio Solutions, Alberta Livestock and Meat Agency and Alberta Egg Producers. E. Lewis was the recipient of a studentship from the Women and Children’s Health Research Institute (WCHRI) at the University of Alberta.

Conflict of Interest

The authors declare that they have no conflict of interest.

Human or Animal Study

This article does not contain any study with animal subjects.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada

    Erin D. Lewis, Sarah J. Kosik, Yuan-Yuan Zhao, René L. Jacobs, Jonathan M. Curtis & Catherine J. Field

  2. 4-126A Li Ka Shing Centre for Health Research Innovation, University of Alberta, Edmonton, Canada, T6G2E1

    Catherine J. Field

Authors
  1. Erin D. Lewis
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  2. Sarah J. Kosik
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  3. Yuan-Yuan Zhao
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  4. René L. Jacobs
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  5. Jonathan M. Curtis
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  6. Catherine J. Field
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Correspondence to Catherine J. Field.

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Lewis, E.D., Kosik, S.J., Zhao, YY. et al. Total Choline and Choline-Containing Moieties of Commercially Available Pulses. Plant Foods Hum Nutr 69, 115–121 (2014). https://doi.org/10.1007/s11130-014-0412-2

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  • DOI: https://doi.org/10.1007/s11130-014-0412-2

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